食物中血管紧张素转化酶抑制肽的研究进展  

RESEARCH ON ANGIOTENSINⅠ CONVERTING ENZYME IN HIBITORY PEPTIDE DERIVED FROM FOOD PROTEIN

作　　者：安桂香[1] 庄桂东[2] 徐振凯[2] 姚明经[2] 迟玉森[2] 

机构地区：[1]中国海洋大学食品科学与工程系,山东青岛266003 [2]莱阳农学院食品与工程学院,山东青岛266109

出　　处：《食品研究与开发》2006年第6期173-175,共3页Food Research and Development

摘　　要：人体内血管紧张素转化酶(ACE)的活性是影响血压的重要因素。利用蛋白酶水解食物中蛋白得到的血管紧张素转化酶抑制肽(AHPs),不仅能够抑制ACE活性、降压明显,而且具有安全性好,成本低,易吸收等特点,越来越受到人们的关注。主要综述了血管紧张素转化酶抑制肽(ACEI)的降压机理、来源、结构分类、生理活性、制备与精制以及前景展望。ACEI isolated from different food proteins is being paid attention to more and more, due to its characters of high efficiency, safety, cheap raw material and easy assimilation and absorption. So it will have very broad prospects in the next century. This article reviews some aspects of the ACE inhibitory peptides isolated from different food proteins, their physiological and pharmacological effects and their prospects for application.

关 键 词：血管紧张素转化酶抑制肽 食物蛋白 血管紧张素转化酶 

分 类 号：R151[医药卫生—营养与食品卫生学]